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Turkey Stroganoff with Spaghetti Squash

My twin sister and I came up with this recipe after losing 25 pounds and craving comfort food. We have many recipes using spaghetti squash in place of pasta. —Courtney Varela, Aliso Viejo, California
  • Total Time
    Prep: 25 min. Cook: 15 min.
  • Makes
    6 servings

Ingredients

  • 1 medium spaghetti squash (about 4 pounds)
  • 1 pound lean ground turkey
  • 2 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup white wine or beef stock
  • 3 tablespoons cornstarch
  • 2 cups beef stock
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Montreal steak seasoning
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/4 cup half-and-half cream
  • Grated Parmesan cheese and minced fresh parsley, optional

Directions

  • Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender.
  • Meanwhile, in a large nonstick skillet, cook the turkey, mushrooms and onion over medium heat until turkey is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in wine.
  • Combine cornstarch and stock until smooth. Add to pan. Stir in the Worcestershire sauce, steak seasoning and thyme. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cream; heat through.
  • When squash is cool enough to handle, use a fork to separate strands. Serve with turkey mixture. Sprinkle with cheese and parsley if desired.
Nutrition Facts
3/4 cup stroganoff with 2/3 cup squash (calculated without cheese): 246 calories, 9g fat (3g saturated fat), 65mg cholesterol, 677mg sodium, 25g carbohydrate (4g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.
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